Pasta With Fennel, Arugula + Lemon

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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
CAL
527
FAT
66%
CHOL
51%
SOD
11%
Uploaded by: Sprouted Kitchen

Comments

The was really delicious. Especially with the shrimp we decided to add. Definitely a 'make again'.
Sami Naffziger   •  15 Apr   •  Report
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Ingredients for 2 servings

1 large fennel bulb, fronds reserved

1 tablespoon extra virgin olive oil or grapeseed oil

2 large cloves garlic, minced

6 ounces pasta (papparadelle, linguine, spaghetti etc.)

1/4 cup creme fraiche, to taste

zest of one large lemon, juice reserved

3-4 good handfuls of arugula

1/4 cup reserved pasta water

sea salt and pepper

parmesan or hard goats cheese, to finish

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